1 (7 oz.) pkg. elbow macaroni (2 c.) uncooked
1 tbsp. butter
1 sm. green pepper, chopped
1 sm. onion, chopped
2 (15 oz.) cans chili with beans
1 (12 oz.) can whole kernel corn, drained
1 tsp. seasoned salt
1/8 tsp. pepper
1 c. shredded cheddar cheese

Cook macaroni. In a large skillet, melt butter. Add peppers and onions, cook until tender. Add chili, corn, seasonings, and simmer on low heat 5 minutes. Stir in drained macaroni. Top with shredded cheese. Cover and heat on low 5 minutes.